Vegan Green Goddess Pasta

A vibrant, creamy pasta dish featuring a bright green sauce made from spinach, fresh herbs, and avocado. Packed with flavor and nutrients, this plant-based recipe is perfect for a quick weeknight dinner.

I first tried this recipe on a busy weeknight and was amazed at how quick and delicious it turned out, making it a new favorite in my vegan cooking repertoire.

Ingredients

• Pasta: 350 g (12 oz) dried pasta (penne fusilli or spaghetti &ndash gluten-free if desired), Salt for pasta water
• Green Goddess Sauce: 100 g (3 cups) fresh baby spinach washed, 1 ripe avocado peeled and pitted, 25 g (1 cup) fresh basil leaves, 10 g (½ cup) fresh parsley leaves, 2 cloves garlic peeled, 2 tablespoons lemon juice (about ½ lemon), 60 ml (¼ cup) extra-virgin olive oil, 120 ml (½ cup) unsweetened plant-based milk (oat soy or almond), 2 tablespoons nutritional yeast, ½ teaspoon salt or to taste, ¼ teaspoon freshly ground black pepper
• Toppings (optional): 1 small zucchini spiralized or thinly sliced, 1 cup cherry tomatoes halved, 2 tablespoons toasted pine nuts or sunflower seeds, Fresh basil leaves, Cracked black pepper

Instructions

Step 1:

Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve ½ cup of pasta cooking water then drain pasta and set aside.

Step 2:

While the pasta cooks prepare the sauce In a blender or food processor combine spinach avocado basil parsley garlic lemon juice olive oil plant-based milk nutritional yeast salt and pepper Blend until completely smooth and creamy Add a splash of reserved pasta water if needed to reach a pourable consistency.

Step 3:

Return drained pasta to the pot or a large bowl Pour the green goddess sauce over the pasta and toss gently to coat Add reserved pasta water a little at a time if needed for a silkier sauce.

Step 4:

Serve pasta in bowls Top with zucchini cherry tomatoes toasted pine nuts or sunflower seeds extra basil leaves and a sprinkle of black pepper if desired.

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This recipe has become a staple for family dinners especially when we want something healthy and quick that everyone enjoys.

Required Tools

Large pot blender or food processor chefs knife cutting board colander

Nutritional Information

Per serving calories 420 total fat 18 g carbohydrates 54 g protein 10 g

Wine Pairing

Crisp Sauvignon Blanc or Pinot Grigio works beautifully with this recipe adding a refreshing contrast to the creamy sauce.

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This green goddess pasta is as vibrant in taste as in color, making it a delightful addition to your recipe collection.

Recipe FAQs

→ What pasta types work best?

Penne, fusilli, or spaghetti all hold the sauce well. Gluten-free options can be used if needed.

→ How can I make the sauce creamier?

Blend thoroughly with avocado and plant-based milk. Adding reserved pasta water loosens the sauce for silkiness.

→ Can I use other greens besides spinach?

Baby spinach provides vibrant color and mild flavor, but kale or arugula can be substituted with slight taste changes.

→ What toppings complement this dish?

Spiralized zucchini, cherry tomatoes, toasted pine nuts or sunflower seeds add texture and brightness.

→ Is it suitable for nut-free diets?

Yes, replace pine nuts with sunflower seeds and ensure plant milk is nut-free for allergy-friendly options.